Make this Honey Butter Glazed Christmas Turkey the star of your holiday feast. Featuring a sweet-savory glaze of honey, butter, citrus, and aromatics, this bird emerges with a shimmering golden crust that’s impossible to resist.
Honey Butter Glazed Christmas Turkey
Tom Jackson
Rated 4.5 stars by 8 users
Category
Entree
Cuisine
American
Servings
14
Prep Time
20 minutes
Cook Time
2 hours 30 minutes
Calories
118
Brined, butter-injected, and seasoned generously, the turkey is roasted with a high-heat start and finish for maximum crispiness, then basted regularly with its own honey-butter glaze. The result: succulent, aromatic, and beautifully glazed meat that looks as stunning as it tastes.
Ingredients
- 14 lb turkey
-
2 lb Cattleman’s Grill Butcher House Brine
- 2 1/2 gallons water
-
Yoder Smokers Chicken Rub
- 2 large yellow onions, large dice
- 2 cups apple cider
- 1 cup unsalted butter, melted
-
1 cup Reida Farm Kansas Wildflower Honey
- 1/2 tsp pumpkin pie spice
- 1/2 tsp roasted garlic base
Injection/Glaze:
Directions
- Combine the Cattleman’s Grill Butcher House Brine and water in a 22 quart Briner Bucket. Whisk well.
- Place the turkey in the bucket, and brine in the refrigerator for 1 hour per pound (14 lb turkey = 14 hour brine).
- Remove the turkey from the Briner Bucket. Dry the skin with paper towels. Place on a wire rack over a sheet pan. Place the turkey in the refrigerator uncovered to dry the skin out for 12-24 hours.
- Fire up your Napoleon Grill Prestige P500RSIB-3 Gas Grill. Set the burners on one side to high heat (both burners). On the other side, set the burners to low heat (both burners). Place a Lodge 12” Cast Iron Skillet on the hot side and fill with hot water.
- Combine injection/glaze ingredients in a marinade shaker or quart mason jar. Blend with an immersion blend until smooth. Pour out half and save for glazing.
- Inject the other half of the glaze into the turkey; breasts first, then legs.
- Season the turkey over and under the skin with Yoder Smokers Chicken Rub.
- Truss the turkey with kitchen twine to hold the legs together and close to the breasts, and hold the wings in tight against the breasts.
- Place diced onions in the Lodge Casserole Dish. Place turkey on top of onion. Transfer to grill (low heat side). Pour the apple cider in the casserole pan.
- To add smoke, place wood chips in a small foil basket on hot side of the grill. Leave and let smoke. Do not soak chips in water.
- Try to maintain a temperature of 400ºF-425ºF, adjusting burners as needed.
- When the internal temperature reaches about 115ºF, about 90 minutes into the cook, begin glazing the turkey with the reserved honey butter. Pour/brush onto surface of the turkey. Glaze every 20-30 minutes until the bird is fully cooked or the glaze is gone.
- Roast until the internal temperature reaches 155ºF in breasts, about 2.5-3 hours total cook time.
Recipe Note
What You’ll Love
Luscious honey-butter glaze with citrus, herbs, and a hint of garlic
Juicy, tender turkey achieved through brining and a butter injection
Stunning golden presentation with glossy, caramelized skin
Dessert-esque sweetness balanced with savory aromatics and smoke
Frequently Asked Questions
Can I use apple cider instead of citrus?
Absolutely—apple cider adds sweetness with a warm, fruity profile. Reduce added sugar accordingly.
What if my turkey isn’t fully thawed?
Fully thawed turkey is essential for even cooking and proper brine infusion—allow 1 day per 5 lb in the fridge.
Can I prepare the glaze ahead of time?
Yes—make and chill the glaze up to one day ahead, then reheat before basting.
How should I reheat slices?
Warm gently in a 325°F oven—drizzle pan juices or reserved butter glaze to keep slices moist.
Can I cook these indoors?
We rate these as a 4 out of 5. Great in the kitchen, better on the grill.
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 118
- Carbs
- 6.1 grams
- 3%
- Fiber
- .6 grams
- 2%
- Sugar
- 6.1 grams
- Protein
- 8.6 grams
- Fat
- 6.1 grams
- 8%
- Saturated Fat
- 3.1 grams
- 15%
- Sodium
- 170 milligrams
- Cholesterol
- 29 milligrams
- 10%
- This is an estimation and may vary depending on exact measurements and cooking methods.
- grams
